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Home » Appetizers » Chicken Lettuce Wraps

August 26, 2018 By Sara 62 Comments

Chicken Lettuce Wraps

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These chicken lettuce wraps contain ground chicken and veggies cooked in a savory sauce and served in cool lettuce leaves. A PF Chang’s copycat recipe that’s super easy to make and tastes just as good as the restaurant version!

I can never resist ordering chicken lettuce cups when I see them on the appetizer menu at my favorite Asian restaurant. They’re flavorful, yet light enough to be the perfect start to the meal. I make this homemade version constantly, we can’t get enough of these amazing lettuce wraps.

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Chicken lettuce wraps with ground chicken in a savory sauce, just like the ones served at PF Chang's.

If you’re all about a quick and delicious lunch or dinner, these chicken lettuce wraps are quite satisfying. Made with light and healthy ground chicken, these PF Chang’s lettuce wraps are even great for a party appetizer. Plus, they’re easy as can be which makes them even better!

HOW DO YOU MAKE CHICKEN LETTUCE WRAPS?

To make chicken lettuce wraps, you’ll begin by adding your ground chicken to the pan and browning it before adding mushrooms and onions to the pan. Add your water chestnut, garlic, and ginger, then whisk the hoisin and soy sauce mixture in a separate bowl. Pour the sauce into the pan and spoon the delicious ground chicken into the lettuce leaves.

Ground chicken, mushrooms, onions and water chestnuts cooked in a skillet.

If you’re struggling finding the ground chicken, it’s usually found in the meat area near the ground turkey. If you don’t end up finding any in your store, ground turkey works just as well for your PF Chang’s lettuce wraps. The hoisin sauce mentioned in the recipe can be found in the Asian food aisle and is a slightly sweet sauce which really adds a lot of flavor to Asian dishes.

Ground chicken and vegetables in a skillet topped with a hoisin based sauce.

Great lettuce options for this dish are iceberg, romaine, or butter lettuce. I prefer butter lettuce due to its flavor and shape. I use shiitake mushrooms which are an Asian mushroom found in the produce aisle along with the other mushroom varieties. If you can’t find shiitake mushrooms for your chicken lettuce wraps, regular button mushrooms will do just fine.

A skillet of chicken lettuce wrap filling.

WHAT ARE THE HEALTH BENEFITS OF GROUND CHICKEN?

Chicken in general has less saturated fat than most meats such as steak or other red meats. Ground turkey is also a lean meat with a similar nutritional profile to chicken. Ground chicken is a little easier for your body to digest but is mostly just easier to cook.

WHAT IS BUTTER LETTUCE?

Butter lettuce is similar to bok choy in appearance although the leaves are longer. Iceberg lettuce is rounder in appearance while romaine lettuce looks similar to butter lettuce in a more oblong shape. Iceberg tastes more watery while, in my opinion, butter lettuce has a richer flavor and tastes less watery yet is still plenty crisp.

Chicken lettuce wraps with seasoned ground chicken stuffed into butter lettuce leaves.

I love how easy these chicken lettuce wraps are to make. I’ve served them at get togethers before and they always go over extremely well. I think people really enjoy a delicious yet healthier option when it comes to parties. They leave feeling better than a greasy or heavily processed appetizer!

MORE HEALTHY RECIPES YOU’LL LOVE

  • Healthy Chicken Taco Salad
  • Blueberry Smoothie
  • Healthy Banana Pancakes
  • Cucumber Tomato Salad
  • Healthy Blueberry Muffins

Chicken Lettuce Wraps Video

Chicken lettuce wraps with ground chicken in a savory sauce, just like the ones served at PF Chang's.
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4.97 from 27 votes

Chicken Lettuce Wraps

These chicken lettuce wraps contain ground chicken and veggies cooked in a savory sauce and served in cool lettuce leaves. A PF Chang's copycat recipe that's super easy to make and tastes just as good as the restaurant version!
Course Appetizer
Cuisine Asian
Keyword chicken lettuce wraps, PF Chang's lettuce wraps
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 301kcal
Author Sara Welch

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound ground chicken
  • 5 ounces shiitake mushrooms stems discarded, caps finely diced
  • 1/2 cup onion finely diced
  • 8 ounce can water chestnuts drained and finely diced
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste
  • 5 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1/3 cup sliced green onions
  • 1 head butter lettuce leaves separated

Instructions

  • Heat the oil in a large pan over medium high heat. Add the chicken and season with salt and pepper to taste.
  • Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.
  • Add the mushrooms and onion to the pan. Cook for 4-5 minutes or until vegetables are soft.
  • Stir in the water chestnuts, garlic and ginger. Cook for 1 more minute.
  • In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and sesame oil.
  • Pour the sauce over the ground chicken mixture and toss to coat evenly.
  • Sprinkle the green onions over the chicken mixture.
  • Spoon the chicken into the lettuce leaves and serve.

Nutrition

Calories: 301kcal | Carbohydrates: 21g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 604mg | Potassium: 935mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 3.7mg | Calcium: 32mg | Iron: 2.5mg

Filed Under: Appetizers, Asian Food, Dinner Tagged With: Chicken, Lettuce

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Comments

  1. Cheryl Robinson says

    January 24, 2020 at 8:24 pm

    I made this tonight, was excellent☺. Thank you so much Sara.

    Reply
  2. Gene says

    October 25, 2019 at 10:47 am

    Can I make a day ahead? To reheat do you need to add water or chicken stock?

    Reply
    • Sara says

      October 25, 2019 at 11:54 am

      Yes you can make a day ahead! You shouldn’t have to add anything.

      Reply
  3. Eileen says

    July 29, 2019 at 5:14 pm

    Amazingly delicious, easy to make low calorie. So very tasty. I had some leftover rice so decided to make a side of fried rice. Will make this dish over and over. Didn’t have hoison sauce so added brown sugar, oyster sauce,fish sauce, rice vinegar,soy sauce and sesame oil..YUM!!!!

    Reply
  4. Korie says

    July 14, 2019 at 5:05 pm

    5 stars
    This was delicious! I served it with a gluten free pasta and it received rave reviews. I made a homemade hoisin sauce which worked well. It’s a recipe I’ll return to.

    Reply
  5. Amanda Faggioli says

    July 13, 2019 at 1:45 pm

    5 stars
    This. Was. SO. Good! We made it when we had people over for dinner and I’m sad because we made a ton and there were NO leftovers. My husband said this is one of his favorite meals I’ve ever made, and he likes almost all of the meals I’ve made. This is going to the top of our repertoire- healthy, simple, and so amazingly delicious! Thank you for an amazing recipie!

    Reply
  6. Jennifer says

    June 30, 2019 at 10:55 am

    5 stars
    I made these today for lunch for the week and of course had to taste test them lol! These are so good and easy to put together. The most time consuming thing about them is dicing the mushrooms and water chestnuts. I couldn’t find shiitake mushrooms so I used regular mushrooms instead. I did use fresh garlic and ginger. I’ll be keeping this recipe in my rotation, thanks for the great recipe!

    Reply
  7. Sandy says

    June 24, 2019 at 6:17 pm

    Sounds amazing

    Reply
  8. Shawna says

    June 24, 2019 at 11:07 am

    5 stars
    I made this yesterday evening and it was delicious! I cannot have onion or garlic, however I replaced onion with shredded carrots and prepared with no Gallic and it was amazing. Thank you!

    Reply
  9. Sunda Chumley says

    June 22, 2019 at 1:57 pm

    Can u use dry ginger and how much?

    Reply
    • Sara says

      June 22, 2019 at 8:58 pm

      Yes use 1/4 teaspoon dried ginger!

      Reply
  10. Trish says

    May 21, 2019 at 12:47 pm

    PF Change recipe adds 8 oz. of water which makes it juicier and tones it down a bit. Also a bit of sweetener improves the overall flavor. Having said all that, I admit to having used ground ginger and powdered garlic. Fresh is always better. I may try again. Thanks.

    Reply
  11. Margaret says

    April 22, 2019 at 1:11 pm

    Is the 301 cal per lettuce wrap?

    Reply
    • Sara says

      April 22, 2019 at 9:43 pm

      It’s per serving, which would be 3 wraps.

      Reply
  12. Liz L. says

    April 10, 2019 at 12:56 pm

    5 stars
    My daughter basically followed the recipe last night, and it was delicious! I know what you are talking about with dinner being a zoo: with 7 children in 11 years, dinner time could be pretty stressful! Now each one of our children can cook–nearly 5 of them having “graduated” from home, and so it is a really a gift to see the satisfaction they get from preparing meals for themselves and others. Thanks so much for going to all this work to share this yummy recipe with all of us!!

    Reply
    • Sara says

      April 10, 2019 at 7:22 pm

      So glad you enjoyed this one, hats off to you for having 7 children!!

      Reply
  13. PixieSF says

    March 16, 2019 at 6:19 pm

    5 stars
    I followed this recipe exactly. It was perfect!!! Made with coconut steamed rice. Incredible. Family loved it.

    Reply
    • Sara says

      March 16, 2019 at 7:12 pm

      SO glad to hear you enjoyed it, thanks for commenting!

      Reply
    • Joyce says

      May 30, 2019 at 2:30 am

      Coconut rice?

      Reply
  14. Leiselle says

    March 9, 2019 at 10:54 am

    5 stars
    I love this recipe. My entire family loves it! I added peanuts, bell peppers, and carrots. I just made sure they are all the same size. I had to bulk it up and add more veggies because I have a toddler son. 🙂 So so yummy!

    Reply
    • Sara says

      March 10, 2019 at 9:43 am

      So glad you enjoyed it, thank you for leaving a comment!

      Reply
  15. Millie says

    March 6, 2019 at 11:35 am

    Do you have to use mushrooms? I have a reaction to them so I never use them. This recipe is just what I was looking for.

    Reply
    • Sara says

      March 6, 2019 at 9:33 pm

      You can omit the mushrooms!

      Reply
  16. Deb says

    March 4, 2019 at 4:40 pm

    5 stars
    I make these all the time now! One of my family’s most requested dish!

    Reply
  17. Sheri says

    February 28, 2019 at 6:13 am

    Looking forward to trying. Lovechicken lettuce wraps. Now will be able to make them instead of finding someplace to order the

    Reply
    • Sara says

      February 28, 2019 at 7:13 am

      Hope you enjoy!

      Reply
  18. Donna says

    February 18, 2019 at 3:47 pm

    Can i freeze left overs?

    Reply
    • Sara says

      February 18, 2019 at 9:46 pm

      Yes that should work just fine!

      Reply
  19. Lisa says

    January 23, 2019 at 5:04 pm

    Just made these tonight and everyone, including my 5 and 3 year olds, gobbled them up! Made them exactly by the recipe except using turkey instead of chicken. Thanks for a new healthy, easy dinner option!

    Reply
    • Sara says

      January 23, 2019 at 7:38 pm

      So glad to hear you enjoyed it, thank you for reporting back!

      Reply
  20. Diane says

    January 20, 2019 at 8:33 pm

    4 stars
    Made it tonight. Oh my gosh! Delicious. I used what I had for the sauce (soy sauce, hoisin, brown sugar, balsamic vinegar, oyster sauce and red chilli flakes). I also added some sesame seeds with the mushrooms and ginger. Husband loved it too. Definitely in the rotation!

    Reply
    • Sara says

      January 20, 2019 at 9:51 pm

      So glad you enjoyed this recipe, thanks for reporting back!

      Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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